Restaurants have overall ratings in the top 20% for their Diamond Rating level, plus no member complaints in the past 12 months.
This is close to as good as it gets for authentically Japanese sushi in Manhattan. Extraordinary fish and a low-key atmosphere at the same time.
AAA Inspector Notes
Seasonal specialty fish arrive here overnight from Tokyo, replicating what’s on offer locally in Japan at high-end sushi restaurants at that moment. A professional team of chefs then spends hours prepping to serve exquisite omakase menus in a minimalist setting. Aji and uni fish varieties from Hokkaido, salmon roe, wild bluefin tuna, horse mackerel, barracuda or black throat sea perch will likely be featured. Miyazaki beef and an ootoro handroll are offered as menu add-ons and recommended. Opened in 2016 and located on Fifth Avenue, Executive Chef Takuya Kubo, a native of Hokkaido, perfected his sushi master skills for many years in Tokyo before taking the big step into New York in 2021. Service is politely reserved while being extremely helpful, diligently showing the guest by iPad which fish is being served up by the skillful knife-wielding team. Seating is chef’s table style, with sixteen seats arranged L-shaped around the action, but there are also a few small tables on the periphery. The preferred method of eating is with one’s hands, as the fish is neatly sliced to create delicate textures and ridges which hold flavorful seasonings, vinegar infused rice and subtle saucing. There is a fine selection of sake, wine and Japanese beers. The basic lunch prix-fixe menu is a relative bargain in Manhattan terms, considering what is being offered is so unique and expertly prepared. Dinner can get very expensive. Highly recommended if one has a taste for the very finest.
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